Instructions

1. Begin by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tenderizes the meat.
2. Season both sides of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Set up a dredging station: Place flour in one shallow dish, beaten eggs in another, and the breadcrumbs in a third dish. Season the breadcrumbs with the remaining salt and black pepper.
4. Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off before coating it in breadcrumbs. Press the breadcrumbs onto the chicken to ensure a thorough coating.
5. In a large skillet, heat the vegetable oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of breadcrumb into the oil; it should sizzle immediately.
6. Carefully add the coated chicken breasts to the skillet, cooking them for about 3-4 minutes on each side or until they are golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
7. Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil.
8. Serve the crispy chicken schnitzel hot, garnished with chopped parsley and accompanied by lemon wedges for squeezing over the top.